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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers. Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
3 cloves garlic, chopped, divided |
4 tablespoons uncooked white rice |
1 cup vegetable broth |
1 pound firm tofu, crumbled |
1/4 cup chopped fresh parsley |
1 cup chopped fresh mushrooms |
2 eggs |
1/4 cup dry bread crumbs |
1 cup finely chopped walnuts |
1 tablespoon vegetarian worcestershire sauce |
1 tablespoon soy sauce |
1 tablespoon paprika |
6 green bell peppers |
1 (8 ounce) can crushed tomatoes |
1/4 cup wine |
1 tablespoon tomato paste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
4. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
6. Bake in preheated oven for 1 hour.
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